Jordi Salazar

Learn More
A new method for on-line batter monitoring using ultrasound techniques is presented. Air or gas incorporation is done during the beating process which produces bubbles in the mixture. The density and the compressibility of the batter vary as a function of mixing time and are quality index of batter. Traditionally, a batter sample of a fixed volume is(More)
The major problem in the fruit juice industry is associated with juice quality deterioration due to the cloud loss of juice concentrates by the enzymatic reaction of pectinmethylesterase enzyme (PME, EC 3.1.1.11). During pectin hydrolysis, pectin and water are transformed into polygalacturonic acid (pectate) and methanol by the action of PME. In this work,(More)
  • 1